Crispy Rice Balls with Spiced Dashi

Mix all ingredients in a bowl; form into 1 oz. balls; place on baking sheets lined with parchment paper; bake 10 minutes; remove from oven; cool; cover; reserve in refrigerator.

Rice:

1 Tbsp. canola oil

2 cups short-grain rice

1 cup coconut milk

Heat oil in a skillet set over medium-high heat; add rice; cook, stirring occasionally, until slightly toasted; add 3 cups water, 1 cup at a time, stirring and cooking until absorbed before adding more (like making risotto); add coconut milk; cook, stirring, until all liquid has been absorbed; remove from the heat; spread out on baking sheet; cool; reserve in refrigerator.